SANDWICHES WITH CHESTNUT FLOUR AND ROSEMARY GLUTEN FREE

I made these little sandwiches with chestnut flour and rosemary inspired to “necci” waffle made with chestnut flour and Tuscany are served accompanied by fresh cheese or bacon, for a lighter, dairy-free, we can fill our sandwiches with ham or smoked salmon.

In making these sandwiches will use thetang zhong or water roux(gelling starch) is an ancient Eastern technique, a small pre dough baked dough that ensures soft and hydrated.

Ingredients for 30 rools from 5 cm diameter:

Tang zhong:

10 g cornstarch

100 g water

Dough:

100 g flakes teff

65 g chestnut flour

40 g almond flour

200 g of the inside of the zucchini

55 ml water

20 g oil –

3.5 g salt

10 g yeast

1/2 teaspoon dried rosemary

How to prepare the buns with tang zhong

Let’s start from the tang zhong ranging cooled before being used for the recipe.

To avoid lumps, dissolve before cold cornstarch with 100 ml of water directly into the saucepan where we will cook the tang zhong.

Put on low heat, stirring constantly, we must bring the mixture to 65 ° C, without thermometer we realize when it is ready because it will become a jelly lucid and stirring will see the bottom of the pan.

Once at the desired density off and immediately transfer the tang zhong in a bowl to avoid that it continues to harden further.

To quickly lower the temperature soak for half the bowl into another container with cold water continuing to mix.

Cover the tang zhong foil contact to avoid formation of a cuticle on the surface if not using immediately (you can prepare it the day before and store in an airtight jar in the fridge, in this case bring it to room temperature before plugging it in ‘dough).

Heat oven to 180 ° C and grease the molds that we use for cooking rools.

Mix the courgettes (of course the green outside of zucchini we can use it for a raw salad, or we will jump to an outline or to add them to other preparations).